VERIFIED BY Taste of Home Test Kitchen
- 5 pounds tomatoes (about 15 medium)
- 3 medium peaches (about 1-1/2 pounds)
- 3 large sweet onions, chopped (about 6 cups)
- 3 medium pears, peeled and chopped (about 3 cups)
- 2 medium green peppers, chopped (about 1-1/2 cups)
- 2 celery ribs, chopped
- 2 jalapeno peppers, seeded and cut into matchsticks
- 3 cups sugar
- 2 cups white vinegar
- 3 teaspoons salt
- 1 teaspoon mixed pickling spices
- Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the “X” begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins.
- Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag.
- Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 5 pints.
Originally published as Peach Chili Sauce in Country Woman August/September 2014
Reviews forPeach Chili Sauce
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 18, 2016
"Great tasting sauce. I have ended up making 3 batches everyone loved flavor."